The yogurt is not just flavor; its acid and enzymes tenderize the meat, so give it at least four hours and overnight is better. Slash the chicken to the bone so the marinade gets in, and roast as hot as your oven goes to mimic the char of a tandoor.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook30 min
Makes4 servings
CuisineIndian
Cost$$
Gluten-free
Contains dairy
The Ingredients — and where to get them
Cook for4servings
Chicken legs
Bone-in and skinless so the marinade penetrates; dark meat stays juicy at high heat.
Can you make Tandoori Chicken in an air fryer? — Yes
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Tandoori Chicken? — Not ideal
You can, but the crisp coating softens. Freeze the cooked pieces, then re-crisp them in a hot oven or air fryer — never the microwave.
Can you make Tandoori Chicken ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Tandoori Chicken gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Tandoori Chicken vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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